If you read last week's post you might remember that I cooked up a mighty batch of chili. Rich, smokey, bean-less Texas chili, laden with a whole mess of peppers and spiked with chorizo and bacon. We had our friend Paul over and he and I proceeded to eat like we'd never seen food before. Still, even post voracity, there was still a ton of chili left over. Like half the pot. I sent Paul home with a to-go bag that he, quite brilliantly, had the good sense to cook with eggs the next morning. It inspired me - the thought of chili for breakfast - and I set to making my own chili eggs.
My version is something in between shakshouka (a Middle Eastern specialty of eggs cooked in spicy tomato sauce), ouefs en cocotte á la créme (French for eggs baked in cream and also French for amazing) and Chilaquiles (the Mexican classic which, if you've never had before, you absolutely should - here's a great and traditional recipe). So this dish is a little bit of a culture cluster but it's also a really solid breakfast.
